Title:Contributing WriterEducation:M.F.A. in Creative Writing, University of North Carolina at GreensboroLocation:Calais, VermontExpertise:Science and nature, food, travelRowan Jacobsen is the author of nine books on food and sustainability and a two-time James Beard Award winner. Rowan has also written forHarper’s,The Atlantic,Scientific American,Smithsonian,The New York Times,The Washington PostandBusinessweek, among others. The 2015 and 2019 editions ofBest American Science and Nature Writinginclude pieces of Rowan’s work, and he has also been anthologized inBest Food Writing. His bookA Geography of Oystersand hisEatingWellarticle “Or Not to Bee” have both earned James Beard Awards.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:M.F.A. in Creative Writing, University of North Carolina at GreensboroLocation:Calais, VermontExpertise:Science and nature, food, travel
Title:Contributing Writer
Education:M.F.A. in Creative Writing, University of North Carolina at Greensboro
Location:Calais, Vermont
Expertise:Science and nature, food, travel
Rowan Jacobsen is the author of nine books on food and sustainability and a two-time James Beard Award winner. Rowan has also written forHarper’s,The Atlantic,Scientific American,Smithsonian,The New York Times,The Washington PostandBusinessweek, among others. The 2015 and 2019 editions ofBest American Science and Nature Writinginclude pieces of Rowan’s work, and he has also been anthologized inBest Food Writing. His bookA Geography of Oystersand hisEatingWellarticle “Or Not to Bee” have both earned James Beard Awards.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
